Is Rice Better in a Rice Cooker? I Asked a Rice Farmer To Compare Both Methods

Recently, I thought about buying another kitchen appliance, something I rarely do. In my kitchen, countertop real estate is already scarce, and a new addition would have to be pretty special to oust the toaster. But when a friend told me she couldn't live without her rice cooker, I was tempted! Her rice always comes out fluffy and perfectly cooked. It's never too chewy, mushy, or crunchy.

The conversation left me wondering: Is rice that much better when it's made in a rice cooker? Is it worth investing in an extra appliance, or can I refine my stovetop method for similar results? For answers to my rice-cooking questions, I reached out to Lundberg Family Farms, a grower that's been producing rice in California for four generations. I spoke with Brita Lundberg, who is a fourth-generation rice farmer herself.

When asked if a rice cooker was worth it, Lundberg was neutral. "Rice cookers are easy to use and deliver a perfect pot of rice every time," she says, "but, if you don't want to buy or store another appliance, you can always use a pot and stove to cook rice." In other words, they're a nice-to-have, not a need-to-have. 

When I asked her why rice cookers churn out grains cooked to perfection, she explained it's all about consistency. "Rice cookers help eliminate variability in heat source, cooking time, and cooking vessel by automating the cooking process," she says.

Why Rice Cookers Deliver Such Consistent Rice

Rice cookers bring the rice to a boil, maintain the ideal temperature, and sense when the water has evaporated, then promptly switch to "keep warm" mode. This process is hard to replicate on the stovetop without taking the lid off the pot to look for any remaining water. "Cooking rice on the stovetop may give you more hands-on control over heat and texture, but it also means you need to pay closer attention," Lundberg explains. "On the other hand, the rice cooker lets you set it and forget it."

There's also a matter of heating sources and cooking vessels. The rice cooker is the same each time, but different burners on your stove deliver higher or lower heat, and choosing a nonstick pot over a stainless steel pot may change the cook time. If you opt for the stovetop method, says Lundberg, "start by choosing the right pot and burner.

A heavy-bottomed saucepan and burner of similar size help the rice cook evenly. Make sure the lid fits tightly and resist the urge to peek or stir, since keeping the steam trapped while cooking is key. Then, she says: "After it comes to a boil, cover it quickly, turn the heat down to a gentle simmer, and let the rice cook undisturbed." Her final tip is to let the rice steam for 10 minutes at the end—something I've never done and will always do moving forward.  

Talking with a rice farmer gave me the confidence that I can nail the art of cooking rice on the stove if I pay careful attention. She even told me, "There's no right or wrong way to cook rice—it all comes down to personal preference!"